Kabucha Japanese Squash
Cut in half and remove seeds and strings. Place cut side down on plate with 1/2” water and 1 Tablespoon salt. Cover with plastic wrap. Cook on high for 8 minutes, or until tender.
Pour off water, pick flesh with a fork and let stand 5-10 minutes covered. Season with brown sugar, maple or molasses, then season with a touch of salt and cinnamon and/or nutmeg.